This homemade strawberry syrup is a perfect topping for pancakes, waffles, ice cream, and more! No refined sugar, gluten, and dairy free.
- 1 lb. strawberries (see note on frozen berries)
- 1/4–1/3 cup honey or maple syrup
- 2 Tbsp. lemon juice
- Pinch of salt
- Dice 1 lb. of strawberries.
- Place a fine-mesh strainer over a bowl and set it aside.
- Place the strawberries, honey or maple syrup, lemon juice, and salt to a saucepan.
- Bring it to a simmer over medium-low heat, stirring occasionally. A foam will develop on top–scoop it off and discard it.
- Continue to simmer the syrup until it has reduced to about half, stirring every couple of minutes. This should take about 20-30 minutes.
- Once the syrup has finished cooking, pour it into the strainer and allow the syrup to drain into the bowl beneath. Let it sit for a while as the thick syrup can take a bit to work through the strainer.
- Transfer the syrup to a jar and cool before using. You can also save the strawberry bits and spread them over toast.
- The strawberry syrup will keep for up to two weeks in your refrigerator.
Strawberry Syrup is a fairly simple, straightforward recipe. However, if you have any questions, please refer to the blog post above for more information.
- Category: Breakfast and Brunch
- Method: Cooking
- Cuisine: American
Keywords: strawberry syrup, no refined sugar, honey, maple syrup, homemade strawberry syrup